Evening star. [volume] (Washington, D.C.) 1854-1972, 1887-01-08

LUNCHEON - CHICKEN FRICassE CHOCOLATE
oREAIs-ToNGUE ToAsF-PRErTY THINGS, DECO
RATIvE AND USEFUL
The DaRK-SsISNED FLORIDA ORANGES are the
streaked ones
JAN sAUCE--A teacupful OF water to half pot
81 Jam; SUR 1t and melt It the fire. then strain
~ ana pour IL round your pudding.
a DAINTY SPREAD for baby's bed is Of cream
srye with pink clover blossoms strewn over IL.
Inc border = edged with pink and white cord.
TABLE COVER OF grsy-bIue satin sheeting has
fight Of swallows embroidered across IL. The
birds are worked IN the natural colOrs and form
Effective decoration
A PRETTY BAG for holding busters is Of cream
linen. embroidered with discs IN various c0lors.
The top OF the bag IS faced with turkey red and
the drawing strings are OF pink and green ribbon
LEXoS WHIPPED CgEAN.-Take two fresh lemons
and rub the rinds on a lump OF loaf sugar; as the
sugar absorbs the zest scrape IL of into bowl.
add some rich cream and whip il until stiff. Then
place Oh lie TIL wanted.
VERYGCELu SoUP.-The stock for verInicelli soup
Is better made OF chicken or veal than OF beef;
both chicken and veal may be used together. Add
anything 70 the stock YOU may prefer and boil the
TerIuGelli In the strained SOUP until tender which
should BE- IN about twenty minutes
OYSTERS FOR ALCSCHE0S.-Ntx together heap
Ing saItspoOnful OF mustard dour, half saltspoon-
fuI each of white pepper and salt and the yelk OF
one egg. Dip six oysters in the paste then In
nHe crumbs and broiI over a moderate Are When
done arrange on toast and squeeze over them the
juice OF hall lemon.
ToSGUE ToAsT.-Make some slices OF toast not
very thick, Drowned evenly all over on both sides,
and minus crust. Butter 1t slightly. Crate with
q large CRATER liberal suffciency Of cold tongue
and spread it fhirkly over the toast. Lay the
slices side by side large dish serve at break
fast, luncheon or supper.
THIS FIG PUDDING Il liked by many persons: Six
ounces OF suet minced a. fine as -four. six ounces
-g7T NJ
bread, hall pound OF minced iigs one Je8cupJul
OF milk and some grated nuime-. NiN all wen To-
getheF: add one egg well beaten, and boil IN a
mould for four hours serve with sweet sauce
MINCED TURKEY-Pfck off all the meat, throw
ing aside the skin, bone and gristly parts; mince
30 line possible. season with salt, pepper and
grated nutmeg, and put it into saucepan with
Just enough White sauce TO mOfsten IL. stir the
Intnce over gentle fire until It becomes heated
thoroughly through, then serve On hot dish and
garnt9h with poached eggs.
SCAILOPEp OYsTEKs.-Butter baking dish well.
and throw bread-crUmbs over IL until they adhere
on all sides; cover the bottom OF the dish with
oysters sprinkle on bread-crumbS, season with
pepper, salt and butter; then another layer Of
full. Cover the last layer rather more thckly
with crumbs, and bake nice brown. Lobster and
hSh scallOps may be prepared III the same manner,
using cold boiled lobster or hsh.
BROwS BREAD PCDDING.-Quarter Of a pound
stale brown bread finely and lightly grated, the
same OF suet chopped fine, the same OF Sultanas;
add quarter OF a saltspoOn Of salt, one and a half
ounces OF sugar. quarter of nutmeg grated, the
grated rind OF one lemon, two well-beateD eggs, a
small glass OF Curr3nt Jelly melted. Mix all these
ingredients thoroughly. and boil in a mold for
three hours. AwarIn raspberry jam sauce should
be poured over the pudding or around It when
sent 70 table
A PLAIN STEW SoUP--Put into large stewpan
about five pounds OF shin OF beet, season It with
pepper and salt, adding three quarts OF water,
three or four carrots, and as many turnips, head
OF celery cut into pieces, and a. bunch OF savory
EeFbS. Set the pan over gentle fire and let the
contents simmer far two hours nd a half or until
the meat becomes perfectly teGder. Then take It
OIt and cut it IN small pieces strain the soup,
press the vegetables through a sieve, add the
pieces or meat, make all hot together, and serve
at once.
COLD PUDDTSG.-Oil pudding mould with swf ct
OIL Stick candied cherries and other fruit at the
sides pieces OF preserved peach Orqunce or grapes
FIJI IT three parts full with slices OF stale sponge
Cake. Boil together Ona-h3u ounce o. eel tine,
oEe-fourth pound almond paste (Which the gTOeers
selr ana one pint cf w5ter. Flavor with lemon
vanilla essence and adj 10 IL when il t. Sti not
but not b0i1n-, the yelks of three welI-beaten
eggs, strain and pour over the cakes In the mould
ami set away on ice tOcCoi- Eat with q sort sauce.
CHOCOLATE CREiNs.-Mix two ounces o. Bermuda
arrOwrOOt smoothly with one and hail gil5 cold
water: add twelve ounces pulverfzed sugar, and
boil rapidly from eight 10 ten minutes stirring
continually. Remove il from the fire and stir TIL
little COO: flavor with vanilla or rose: continue
stirring TN il creams then roll into little balls.
Melt some chocolate over steam (add no water,
snd when the cream balls ere cold roll them in il
one by one ana lay on a bUJterei slab 10 cool.
The creams Lnay b. varied by dividing the cream
into three parts, adding grated cOcoInut TO one.
chopped ALMONDS TO smother and pistachioS TO the
thtrd.
BAKED RoLEY-PoLEY.-One quart Of prepared
four two fun tablesDoonfuls OF lard, two cups OF
milk, yelk OF an egg, one teaspoonful Of salt,
large cup OF Jam. marmalade or canned (and
strainedl berries, well styeetened; Sift Hour and
salt eogether beat the yes light and stir into the
milk; chop Up the shortening into the flour until
well Incorporated; wet the flour with the milk
into good dough: roll out half an inch thick.
spread with the fruit and roll up closely: pinch
the cutter edges together and law the roll the
Joined sides downward. in q Toured baking pan:
bake until Drowned: wash over with whipped
white of egg and send TO table; eat with hard
sauce.
CHICKEN FEICAssE.--Cut up large chicken into
neat joints and fillets lay them In a saucepan OF
cold wafer, with a tablespoonful OF salt When
the water boIls remove the pieces and rub each
with half 4 cut lemon. Melt an ounce OF butterin
saucepan, add a tablespoonful OF four white
peppe-, salt, powdered nutmeg 70 taste, and half
pint OF white stock or hot water. with an onion,
bunch OF parsley; stir the sauce till it bOils
then put In The pieces OF fowl, and let them stew
ley. lay the pieces OF fowl neatly on a dish stir
into the sauce on the fire) couple OF yelks OF
egg strained and beaten up with the juice of
leInOn. and pour &c over the pieces OF fowl. But
TON mushrooms may DC added 10 this DISH cooked
IL the sauce.
FRENCH WAY OF Dressing TRIPE-Take pound
square put them into Stewpan with enough
COOL veal broth 10 cover them, and let them sim
n2T gently Tor from four 10 four and half hours
or un;il The tripe has Stewed long enough 10 be-
come tender. Put into another stewpan two or
three bG,t0n mushrooms. chopped. little chonued
parsley small onion, minced, part Of BAY leaf
little pepper and salt. and a 9Th of good Whine
sauce. Now SUR the>.. over gentle IRE unti the
mushrooms become tender, and then add half
pint OF veal broth LIT the sauce boil until IL
becomes smooth. then serve, placing he -rtpe In
deep dish and po1riBg the sauce over it,
NICE AFPLE DCAPLISGs--Iarge. juicy apples are
needed for the dumplings, which are made OF a
paste IN the proportion OF Il small pint or finely
Minced sGet 10 a large quart Of -four adding
,eTV tlftts water. Inc apple Is pared ma care
fIiY cpTed- Zach one Il enclosed Ia the rninp3ste
tu-t enough IN hold IL securely. Fi.I The mole
caIlsfd ny extracting the core with brown sI--4r
squeeze on f. THE sugar. the jui,e OF lemon NTH
TIE grated yellow Tind, or aid powdered nutmeg
hot water and >prinkled with Hour room being
lett Or the dumping 70 swell LeC 10 boil steadily
for one hO1r. Eat with IL any sauce preferred
LEMON GIsGEKBgEAD--TwO large lemons. 3
humps OF loaf sugar., pound OF -four 3 ounce OF
ground ginger, & ounce Of cayenne pepper u
pound Of good butter, y PIN OF natasses a glass
c. brandy kuD The FInd OF the lemons on The
humps 81 Suz IT until the - Is M lkpn IN with
OIL rubbing intO the white uuer-,hfu Then mash
Or putVcE1Le the IunD- fine IS pos Die and mfy
them with The nO1r, adding the ginger ana the
cayenne pepper Put Tue iu0.aS,eS and butter
into Jar aud ~et II GEAR tue IRE. and a. soon as
TIE b1LJef meltS AaiN the -t-aiu.d iui,e OF me